Braised Cabbage with Potatoes and Smoked Sausages
A hearty one-skillet dinner featuring smoked sausages, potatoes, and cabbage, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 1 lb smoked beef sausages (turkey kielbasa or similar), sliced into 1/2-inch rounds Pre-cooked turkey kielbasa is easiest. If using raw beef sausages, ensure they are cooked through.
- 1 small green cabbage, cored and shredded or roughly chopped About 1–1.5 lb.
- 1 lb potatoes (Yukon Gold or red), cut into 1/2-inch cubes Yukon Gold holds its shape better.
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken or vegetable broth Water + 1 tsp bouillon works in a pinch.
- 2 tbsp oil (vegetable or olive)
- 1 tbsp butter Optional, for finish.
- 1 tsp smoked paprika Optional, for extra smokiness.
- 1–2 tbsp apple cider vinegar or Dijon mustard For finishing.
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish Optional.
Instructions
Cooking Instructions
- Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the beef sausage slices in one layer. Cook 3–4 minutes per side until browned. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the sliced onion and sauté 3–4 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the cubed potatoes to the pan. Season with salt, pepper, and smoked paprika. Cook 5 minutes, stirring occasionally to brown the edges and start the potatoes cooking through.
- Add the shredded cabbage and pour in the broth. Return the browned beef sausages to the skillet and stir to combine. Bring the mixture to a gentle simmer.
- Cover the skillet and reduce heat to medium-low. Cook 12–15 minutes, stirring once halfway through, until the potatoes are tender and the cabbage is wilted.
- Uncover and simmer 2–3 minutes more if there’s excess liquid, letting some evaporate. Stir in 1–2 tablespoons apple cider vinegar or 1 tablespoon Dijon mustard, and add the butter if using. Taste and adjust salt and pepper.
- Garnish with chopped parsley or chives and serve hot.
Notes
For storage, refrigerate for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth or water.